Medley of Roasted Potatoes with Balsamic Glazed Onions

At the Farmer’s Market this past weekend I couldn’t help myself when it came to buying up all the kinds of baby potatoes available.

Before I knew it I was holding bags of French fingerlings, baby reds, Russian bananas, baby whites and itty-bitty purple potatoes. I think the farmer selling them was a little surprised and intrigued with my enthusiasm for the potato.

Once the potatoes were home, roasting was the obvious choice. I prepared them for the oven and while they cooked decided to caramelize an onion, flavoring it with balsamic vinegar into a glaze. It was SOOOOOOOOOOOO good. And simple.

This Medley of Roasted Potatoes with Balsamic Glazed Onions is my entry into this month’s Potato Ho Down happening Wednesday, March 18th. Get your entries in soon.

In a large bowl, add 3 Tablespoons olive oil and 2 Tablespoons coarse sea salt to the potatoes. With your hands mix the potatoes, making sure to coat well with the oil and salt.

Place potatoes on a roasting tray and hit them with freshly ground pepper. Roast in a 450 degree oven for 45 minutes or until potato edges are browned and crispy while the insides are soft when pierced with a fork.

Melt 3 Tablespoons butter in a nonstick skillet over medium-heat. Sauté onion until brown and somewhat caramelized, about 12-15 minutes.

Add a 1/4 cup balsamic vinegar to the sautéed onions. Stir until the onions have soaked up the balsamic vinegar. If there is still liquid, continue to reduce until the balsamic vinegar cooks down. Feel free to add more if necessary.

Place the roasted potatoes in a bowl and toss with balsamic onions.

Garnish with fresh dill or whatever fresh herb you have available. The color contrast makes it look pretty don’t you think?

In a large bowl, add olive oil and salt to the potatoes. With your hands mix the potatoes, making sure to coat well with the oil and salt.

Place potatoes on a roasting tray and hit them with freshly ground pepper. Roast in a 450 degree oven for 45 minutes or until potato edges are browned and crispy while the insides are soft when pierced with a fork.

Melt butter in a nonstick skillet over medium-heat. Sauté onion until brown and somewhat caramelized, about 12-15 minutes.

Add balsamic vinegar to sautéed onions. Stir until the onions have soaked up the vinegar. If there is still liquid, continue to reduce until the vinegar cooks down. Feel free to add more vinegar if necessary.

While I loathe onions, so those would certainly be OFF, I’m an Idaho girl and the potatoes look DE-LISH! So excited, I’m heading home for the weekend tomorrow!Really, love all the different potatoes here.

You’re killing me here. OMG! You know how I love the spud. We just recently had the purple ones (I have seen them in mags but never on my shelves) and the were da bomb. The Dude looked at them funny, but as soon as he popped it in his mouth, he was hooked. They were the favorites out of the batch. I may have to take a long drive to that market to see if they have any in stock. WAY tooo early for farmer’s markets here yet.

OH, Gosh, do those ever look GOOD! I can’t imagine going to the farmer’s market! Makes me long for summer, but I do have some red baby potatoes that I’ll try this with and the carmelized onions made my mouth water! Even in the morning! (Have a great day!)XOXOXJoni

I’m drooling as I read this. I think I can get my hands on most of those varieties of potatoes, with the exception of the banana potatoes. I’m going to have to Google them because I’m intrigued as to why they have that name.

This looks so simple to prepare and so yummy! Can’t wait to make them!

Drooling here. Those are the most beautiful potatoes I have ever seen. How did you capture them so perfectly. Your photos are so great. I have to make these…hope I can find all the little baby varieties.

Simply fabulous – yet once again – lately, I am addicted to any veggie being roasted – and with the slew of potatoes before you – you did a beautiful job at roasting them – and yes they do look like candy! – I load mine up with rosemary till the cows come home, since I don’t seem to be able to get enough rosemary in me – though I will have to try your version super soon! thanks for sharing and making me hungry for roasted veggies today

Oh Cathy, it’s so nice to be back in your kitchen after my week with no laptop! Your potatoes are gorgeous, darling, and I’m so jealous you can go to the farmer’s market for these kinds of treats. It will be a few more months here before I can experience such joy.

I never thought to add caramelized onions to roasted potatoes. Great idea!

BTW – you are entirely weekday worthy of minutes in my opinion! That entry made me laugh out loud. And Toad Hollow…still laughing…

O.M.G! Roasted potatoes are my absolute favorite! i love how they get a little bit crispy in some parts…ahh they are just so delicious,and with onions..fuggedaboutit! I’m new to food blogging, but I really like your site and I’m definitely entering my oven roasted french fries in your Potato Ho Down! -amy

I must say, yes…I must, although I do not like to eat potatoes, these are very tasty looking and I think this is another recipe for me to file away and then use for one of the many potlucks we attend, where everyone but me loves potatoes. But I would also eat a big helping of the balsamic onions , without the potatoes please!

Those onions make this dish shine I bet. I really like caramelized onions and have served them over a dish of steamed green beans with rave reviews. So simple but people so gaga. I like the mix of potatoes that you used. Those little blue ones are great.

Cathy – just made this recipe tonight for my wife and I to go with some chicken Provencale. They were outstanding! I was just a little worried when I pulled them out of the oven, they seemed just a tad bit salty, my wife said no way! Once I put the carmelized onions in though and mixed them up it was heaven! This is definitely going in our most used recipe book! My wife and I love them!

HI! I’M CATHY.

Hi! I’m Cathy. I’ve escaped from a peculiar
Northern California college town that built an
underground tunnel to save toads from the
potentials of vehicular frog-slaughter. I now
live in Mcminnville, Oregon where my husband
and I have planted a vineyard, started a winery
and make wine in the heart of Oregon wine
country. I love mayonnaise, butter and
Jewish men. Barry, Jerry and Larry come to
mind. Gluttony is my sin of choice. Welcome
to my weird and wonderful world.